When I worked in a restaurant often wrapped buns stuffed with sea vegetables, I heard that it is quite delicious, selling very hot, so today I also want to try, the first time to eat buns stuffed with sea vegetables, and she also instructed me to be sure to put garlic, so that it is more delicious. Do you want to try it?

First of all, let's talk about sea vegetables, sea vegetables, grow in the wind and waves of the calm inner bay, mid-tidal zone mudflats or rocky marshes. Or in the calm inner bay mud bottom mudflats. China's coastal distribution, Zhejiang, Fujian coastal growth more. It has the effects of softening and dispersing knots, resolving phlegm and eliminating accumulation, detoxifying and eliminating swelling. It is mainly used for treating gall tumor; scrofula; carbuncle; sores; food accumulation; insect accumulation; distention and stuffiness in the stomach and abdomen; epistaxis.

Ingredients

Main ingredient flour 500g wakame 350g pork 250g

Accessories oil moderate salt moderate onion moderate ginger moderate peppercorns little garlic moderate pasta sauce moderate monosodium glutamate little warm water moderate yeast 5g

Methods

Preferences

First hair on the top, the flour and yeast plus the right amount of warm water and make a dough in a warm place to ferment. The dough should be fermented in a warm place.

Cut the pork into small pieces.

Sauce it with pasta sauce.

I bought kohlrabi, I didn't dare to buy more.

Washed and twisted dry water cut fine.

Cut the green onion, ginger and garlic finely and put it into the vegetable bowl, put the meat into the vegetable bowl.

Put on all the seasonings.

Stir into the bun filling and set aside.

The fermented noodles open up and are very richly honeycombed inside.

Put the dough on the counter and knead vigorously.

Keep kneading until smooth and creamy.

Roll it out into a long cake and cut it into small pieces.

Press it with the palm of your hand. This makes rolling the cake easy.

Pick up a piece and roll it into a small oval shaped cake.

Pick the filling.

Wrap it up with this technique, holding it with your left hand and pinching it with your right hand like this, left and right.

Wrap the bun in this shape and let it rise for 20 minutes after wrapping.

Developed on the pot of steam, open the pot after fifteen minutes to cook.

Tips

1, hard to knead the dough

2, put more garlic is delicious, this is the door to the sister told me

Eek, look good Oh, have not eaten it can try Oh ~ really good